Goat’s cheese mousse with caponata bread salad

Goat’s cheese mousse with caponata bread salad. Photograph: Harry Weir

Goat’s cheese mousse with caponata bread salad. Photograph: Harry Weir

Sat, Apr 11, 2020, 05:55

  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Starter
  • Cuisine: Irish


  • For the mousse:
  • 1 x 12g sachet of powdered gelatine
  • 200g of soft goat’s cheese
  • 275g crème fraîche
  • 125ml cream
  • 1 tbsp honey
  • Salt and pepper
  • For the caponata bread salad:
  • 2 slices white bread cut into 1cm dice
  • 5 tbsp olive oil
  • 1 aubergine, cut into 1cm dice
  • 1 red onion, cut into 1cm dice
  • 2 sticks celery, diced
  • 1 red and 1 yellow pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 400g tinned plum tomatoes
  • 2 tsp sugar
  • 60ml red wine vinegar
  • 1 tbsp capers
  • 20 stoned black olives, roughly chopped
  • ½ bunch basil leaves, torn
  • Salt and pepper


For the goat’s cheese mousse:

1 Dissolve the gelatine in a little warm water.

2 Whisk the goat’s cheese into the crème fraîche and make it as smooth as you can.

3 In a separate bowl, whip the cream to a smooth peak, add the honey, salt and pepper.

4 Fold the crème fraîche and goat’s cheese mixture into the cream along with the gelatine

5 Chill for four hours.

For the caponata:

1 Bake the bread with a drizzle of the olive oil until golden and crisp.

2 Cook the aubergine, onion, celery, red and yellow pepper and garlic slowly in the olive oil, for 15 minutes, until soft. 

3 Add the tinned tomatoes, sugar and red wine vinegar. Reduce until thick and syrupy around the vegetables.

4 Add the capers, and olives. Allow to cool, then season and add the basil leaves.

5 When serving, fold through the crispy bread and serve with the goat’s cheese mouse.

A little tip – heat a spoon before scooping the goat’s cheese to give it a lovely professional finish.